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Vegetable red curry made in the slow cooker! If you’re looking for a quick and easy weeknight dinner recipe, then you’ve gotta try this Slow Cooker Thai Red Curry meal. Naturally vegan and gluten-free.
Throw everything in the slow cooker, and this Thai red curry is ready for dinner when you get home from work. Lots of vegetables & chickpeas cooked in a coconut-red curry sauce.
Is there anything better than dumping everything in a slow cooker, setting the timer and calling it a day?
No. The answer is no. Slow cooker dinners are the best invention for days when you want a home-cooked meal, without the cook part.
We love red curry so much and this slow cooker recipe is the best of the both worlds– place all of the ingredients in the bottom of a crock pot, heat and enjoy.
I will drink curry sauce if needed too; it’s the perfect blend of coconut creamy, red chili spicy, soy sauce salty, and brown sugar sweet. If you love red curry as much as I do, then you’re going to love this recipe.
See below for more details, or scroll down to the full recipe card for directions and ingredients.
Whisking together the red curry paste, coconut milk, and peanut butter helps to remove any clumps by just dumping all of the ingredients in without whisking first.
Add in the rest of the ingredients, except for the rice and the basil. Cook in the slow cooker for 4-6 hours, until vegetables are softened and cooked through.
To make this a one-pot meal, add the rice about an hour before serving. This recipe was tested using white rice, so if you use brown then you’ll need to extend the cooking time. Or, you can cook the rice separately and then serve the vegetables over. Stir in the basil and serve!
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
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Slow Cooker Red Curry! Lots of vegetables & chickpeas cooked in a coconut-red curry sauce. Throw everything in the slow cooker, and it’s ready for dinner when you get home from work!
Tag @delishknowledge on Instagram and hashtag it #delishknowledge
This recipe was first posted in 2014 and updated in 2024.
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(28 comments) leave a comment
I made this for dinner last night and it would have been really nice BUT it was way too spicy! My boyfriend couldn’t eat it! I don’t think this is your fault – I think I used too much curry paste and I used one from the Asian supermarket which I think is quite potent and threw in a red chilli!
Just a warning for anyone else making this if you don’t like spicy food – use a little less curry paste and don’t use the extra chilli! I couldn’t really taste the peanut butter, lime and maple syrup – which were the flavours I was most hoping to come through! – cause it just tasted of red thai curry!
I’ll definitely be making this again, but with a little less curry paste next time!
Charlotte
Oh no! I hate when I make dishes too spicy! The brand of curry paste varies widely. I tend to use Thai Kitchen paste often since it’s the one I can find it my local grocery store and I think it’s mild. I’ve had a few from Asian markets that were much more potent, I only needed a tsp. in the entire recipe! So, yeah- sorry, paste varies! I hope you make it again!
Oh no! I hate when I make dishes too spicy! The brand of curry paste varies widely. I tend to use Thai Kitchen paste often since it’s the one I can find it my local grocery store and I think it’s mild. I’ve had a few from Asian markets that were much more potent, I only needed a tsp. in the entire recipe! So, yeah- sorry, paste varies! I hope you make it again!
#Gluten-Free….please be advised that regular soy sauce is NOT gluten-free!!!! Please do your homework if you are going to label items Gluten-free. Most people that need to avoid gluten will know this, the problem is when someone looks up gluten-free recipes and then “poisons” a person with Celiacs. And yes, “poison” is a correct term because ingesting gluten is like having the worst case of food poisoning of your life that can linger for weeks.
Hi Crystal, thanks for the comment! You’re right- that should be Tamari for Gluten Free, not regular Soy Sauce. I assume that GF folks will know to use Tamari instead of Soy Sauce but you are right about when people make this dish for others. Thanks for the reminder!
What beautiful colors, excellent taste It is what I love. Thanks
So true: the slow cooker rocks! My kids love curry but i never think to make…thx for the inspiration. Awesome to see you at FNCE!
I hope this is not a silly question. I’d like to make this tomorrow. Can I soak my chic peas tonight and use them in this recipe or are you using canned chic peas? It looks fabulous!!!
Either should work! I used canned but soaked and precooked would be fine!
I’m going to a vegan potluck this weekend and this would be a fun dish to bring! Love the vibrant colors. 🙂 Fun meeting you at FNCE, and look forward to the next adventure.
Wow! I can’t believe this is a slow cooker recipe! All of the ingredients look super fresh and bright. Makes me want to tuck right in. 🙂
Yum! We love Thai food at our house but like you said, I’m too afraid to cook a “real” Thai dish! This looks amazing and sounds easy enough. Love all the healthy ingredients as always. Pinning this for later!
Ever since my first Thai cooking class, I’ve been obsessed with cooking with Thai ingredients, which I, too, used to intimidate me beyond words! Who knew curries were so easy to make! You took it to a whole new level by busting out the slow cookers ;). This seriously screams out comfort!!
It’s sooo easy! Dump, turn on and dinner is ready! 🙂 Thanks for the comment!
I’ve been slow cooker obsessed lately. The convenience is wonderful. Love red curry.